This page to discover Slovenia

Jota

Ingredients
500 g potatoes, 500 g sauerkraut, 1 brown bean (tinned), Rillons, 2 garlic cloves, 2 bay leaves, 500 ml water
Preparation
Peel the potatoes, wash and cut into large pieces. Then cook them in lightly salted water, then crush them in the cooking water. Peel the garlic cloves and chop finely. In a large casserole dish, sweat the cracklings and the garlic then cover with water. Add sauerkraut and mashed potatoes and cook everything. Rinse the beans and pour them into the pot. Season with salt and pepper and add the bay leaves. The consistency should be quite pasty. Simmer for approx. 1 hour, taste before serving

Jagnječja juha

Ingredients
400 g lamb meat. 1 bunch of vegetables (leeks, turnips, etc.). 50g of rice. 50 g savoy cabbage. 2 egg yolks. 2 cloves garlic. 1 onion. 1 bay leaf. 4-5 peppercorns. juice of 1 lemon. 100ml of cream. salt and pepper. parsley. 1 tablespoon of spice mix (*) .
Preparation
Wash the meat and vegetables and cut them into cubes. Cut the savoy cabbage into strips. Mix the egg yolks with the cream and lemon juice. Chop the parsley. Place the meat in plenty of water and bring to a boil. Skimmed, add cubes of vegetables, onion, garlic, (*)cloves, bay leaf, salt, pepper and spices. Boil the cabbage separately Cook the rice in salted water, drain and rinse under cold running water. As soon as the meat is tender, strain the soup and set the meat and vegetables aside. Slowly add egg yolk, cream, etc. mixture to soup, stirring constantly. Then add the rice, meat and vegetables and sprinkle with chopped parsley.

Zajčja juha

Ingredients
2 tablespoons of lard, ribs, saddle of a rabbit, 1 minced clove of garlic, 3 shaved tablespoons of flour, 2 beautiful carrots cut into rings, 1 large potato cut into pieces, rosemary, marjoram, salt and pepper, 100 g flour, 1 egg, a pinch of salt, a drop of oil, a few drops of old wine vinegar
Preparation
Heat 2 tablespoons of lard in a casserole then brown the ribs and saddle of a rabbit. Add a minced clove of garlic and 3 shaved tablespoons of flour. Mix well. When the flour has browned slightly, add water. Mix well. Add 2 beautiful carrots cut into slices and 1 large potato cut into pieces, rosemary, marjoram, salt and pepper. Let simmer for a good hour. Mix about 100 g of flour with an egg, a pinch of salt and a drop of oil. Drop these spoonfuls of batter into the simmering soup. We get small gnocchi. Leave to cook for another 5 to 10 minutes, very gently, before serving. Do not forget to add a few drops of old wine vinegar when tasting: this enhances all the flavors!

Krofi iz jajčevca

Ingredients
1 or 2 eggplants, 250g of flour, 0.5 dl of olive oil, 3 to 4 egg whites, salt, frying oil
Preparation
Wash the eggplant, cut it into slices and salt them Add the oil and a pinch of salt to 3 dl of water, stir well and add the flour little by little. Beat the egg whites stiff and mix with the batter. Heat the oil in a skillet. Dip the eggplant slices in the batter and brown them on each side.

Njoki

Ingredients
1kg potatoes (boiled, peeled and slightly cooled), 250 to 300g flour, 5 tablespoons oil (or half oil half butter), 2 egg yolks
Preparation
Mix the potatoes, a cup of flour, the egg yolks, the oil and 2 teaspoons of salt Add little by little the rest of the flour The mixture must remain light. Do not mix too long and do not add too much flour as it will make the njoki hard and dry Divide the resulting dough into fist-sized balls of dough Turn each ball into a coil by rolling the dough between your palms (1, 5cm in diameter) With a knife, cut the coil into thumb-sized pieces Put in a large saucepan: water, salt and a drizzle of oil Bring to the boil Pass a handful of njoki in a plate of flour, shake off the excess flour, then plunge the njoki into boiling water When they float to the surface, they are cooked Take them out of the water with a slotted spoon,

Knedlik

Ingredients
180g of flour, 1 egg, 4cl of milk, 2cl of water, 1 tbsp. baking powder, nutmeg, salt
Preparation
Stir the egg with milk, water, salt and nutmeg. Add flour and baking powder. Form the dough into the shape of a sausage, possibly adding flour or water (the dough may be sticky but not too soft). Heat the wheel in hot but not boiling water and let it poach until the inside is firm. Cut the quenelle into 2cm slices and serve hot.

Golaž z ostrigarji

Ingredients
1 kg coarsely chopped mushrooms 30 small potatoes, peeled and cut into 2 cm cubes 3 medium onions, minced 2 cloves garlic, minced 3 tablespoons butter 2 tablespoons lemon juice 2 tablespoons mashed potatoes or tomato purée 1 bay leaf 1 tablespoon ground cumin 1 dl vegetable stock 1 teaspoon paprika salt and pepper
Preparation
Melt 2 tbsp. butter in a skillet; add lemon juice and onion; cook until the onions become translucent; Add mushrooms and garlic; cover and simmer over low heat for 10 minutes; stir in the broth, potatoes, bay leaf, cumin and tomato purée; cover and cook for 15 minutes. or until potatoes are done; In a separate small saucepan; heat the paprika in 1 tbsp. butter; stir into goulash. Salt; pepper and serve.

Krofi

Ingredients
60 grams of baker's yeast 60 ml of lukewarm water 1 teaspoon of sugar 2 tablespoons of flour 250 ml of milk 250 ml of "half and half" coffee cream 6 tablespoons of butter 6 tablespoons margarine 6 large eggs 200 grams of sugar 1 teaspoon of salt 250 ml of sour cream the juice of half a lemon with its zest 1.5 kg of flour.
Preparation
Dissolve the yeast in the water, add the sugar and the 2 tablespoons of flour. Set aside to let the mixture begin to rise for 10 minutes. Meanwhile, heat the milk, half/half cream, butter and margarine. Leave to cool until lukewarm. In a large bowl, beat the eggs, sugar, salt and sour cream together. Add the milk mixture. Then add the yeast, the lemon juice and its zest and 500 grams of flour. Beat until the mixture is smooth. Then stir in the rest of the flour until the dough is easy to work with. Knead the dough on a floured plate for about 10 minutes until the dough no longer sticks. If needed, add flour to the pan. Put the dough in a buttered bowl. Turn it over so that the ball is buttered all around. Cover and let the dough double in size for 1 1/2 to 2 hours. On a lightly floured cloth, place the dough and stretch it (do not roll it) until it is 1.5 cm thick. Make round cutouts with the top of a glass Place the rounds on a floured cloth. Cover and let rise for 30 minutes. Use dough scraps to make extra rounds. Cook the circles in frying. Fry until donut is golden brown on both sides. Return only once. Place donuts on brown paper to absorb fat. Sprinkle with powdered sugar when the Krofi has cooled. Cover and let the dough double in size for 1 1/2 to 2 hours. On a lightly floured cloth, place the dough and stretch it (do not roll it) until it is 1.5 cm thick. Make round cutouts with the top of a glass Place the rounds on a floured cloth. Cover and let rise for 30 minutes. Use dough scraps to make extra rounds. Cook the circles in frying. Fry until donut is golden brown on both sides. Return only once. Place donuts on brown paper to absorb fat. Sprinkle with powdered sugar when the Krofi has cooled. Cover and let the dough double in size for 1 1/2 to 2 hours. On a lightly floured cloth, place the dough and stretch it (do not roll it) until it is 1.5 cm thick. Make round cutouts with the top of a glass Place the rounds on a floured cloth. Cover and let rise for 30 minutes. Use dough scraps to make extra rounds. Cook the circles in frying. Fry until donut is golden brown on both sides. Return only once. Place donuts on brown paper to absorb fat. Sprinkle with powdered sugar when the Krofi has cooled. Make round cutouts with the top of a glass Place the rounds on a floured cloth. Cover and let rise for 30 minutes. Use dough scraps to make extra rounds. Cook the circles in frying. Fry until donut is golden brown on both sides. Return only once. Place donuts on brown paper to absorb fat. Sprinkle with powdered sugar when the Krofi has cooled. Make round cutouts with the top of a glass Place the rounds on a floured cloth. Cover and let rise for 30 minutes. Use dough scraps to make extra rounds. Cook the circles in frying. Fry until donut is golden brown on both sides. Return only once. Place donuts on brown paper to absorb fat. Sprinkle with powdered sugar when the Krofi has cooled. Place donuts on brown paper to absorb fat. Sprinkle with powdered sugar when the Krofi has cooled. Place donuts on brown paper to absorb fat. Sprinkle with powdered sugar when the Krofi has cooled.

Buhteljni

Ingredients
500 grams of fine white flour 40 grams of fresh yeast 100 grams of butter at room temperature 2 dl of lukewarm milk 50 grams of sugar or 1 tbsp of honey 2 eggs 1 pinch of salt apricot jam melted butter vanilla sugar
Preparation
Sift the flour into a bowl and make a hollow in the centre. Crumble the yeast in a cup, add the tablespoon of sugar, 2 tablespoons of flour and 0.5 dl of lukewarm milk. Mix well. Pour the mixture into the hollow of flour and let the yeast double in volume. Then mix the yeast with the flour, adding 100 grams of butter, the sugar, the eggs and a pinch of salt. Knead well and make a ball. Let the dough rest and double in size. Prepare in a half-height baking dish by adding the melted butter (liquid but not hot). On a floured flat surface, roll out the dough to "half the thickness of your finger" (traditional measurement), or even 8 mm. Cut the dough into 8cm x 8cm squares. Add 1 tablespoon of jam apricot on each square then fold the corners over the jam, pinching lightly so that the dough sticks together at the joint. Dip each packet in melted butter and place them in the baking dish, taking care that each Buhteljni is touching. Put the baking dish in a warm place so that the "Buhteljni" double in volume. Preheat the oven to 180 degrees Celsius. Bake "Buhteljni" until golden or about 45 minutes. Remove from the oven and let cool. You should expect to be able to touch them with your hand without hurting or burning yourself. Remove the Buhteljni from the dish and sprinkle with the vanilla sugar. Do not cut the Buhteljni before serving as they will then dry out and harden. Dip each packet in melted butter and place them in the baking dish, taking care that each Buhteljni is touching. Put the baking dish in a warm place so that the "Buhteljni" double in volume. Preheat the oven to 180 degrees Celsius. Bake "Buhteljni" until golden or about 45 minutes. Remove from the oven and let cool. You should expect to be able to touch them with your hand without hurting or burning yourself. Remove the Buhteljni from the dish and sprinkle with the vanilla sugar. Do not cut the Buhteljni before serving as they will then dry out and harden. Dip each packet in melted butter and place them in the baking dish, taking care that each Buhteljni is touching. Put the baking dish in a warm place so that the "Buhteljni" double in volume. Preheat the oven to 180 degrees Celsius. Bake "Buhteljni" until golden or about 45 minutes. Remove from the oven and let cool. You should expect to be able to touch them with your hand without hurting or burning yourself. Remove the Buhteljni from the dish and sprinkle with the vanilla sugar. Do not cut the Buhteljni before serving as they will then dry out and harden. double in size. Preheat the oven to 180 degrees Celsius. Bake "Buhteljni" until golden or about 45 minutes. Remove from the oven and let cool. You should expect to be able to touch them with your hand without hurting or burning yourself. Remove the Buhteljni from the dish and sprinkle with the vanilla sugar. Do not cut the Buhteljni before serving as they will then dry out and harden. double in size. Preheat the oven to 180 degrees Celsius. Bake "Buhteljni" until golden or about 45 minutes. Remove from the oven and let cool. You should expect to be able to touch them with your hand without hurting or burning yourself. Remove the Buhteljni from the dish and sprinkle with the vanilla sugar. Do not cut the Buhteljni before serving as they will then dry out and harden.

Orehova potica

Ingredients
125 ml lukewarm milk 60 grams yeast 1 tablespoon sugar, 1.5 kg flour 125 grams melted butter 1 tablespoon salt 3 beaten eggs 140 grams sugar 250 ml sour cream at room temperature each
walnut filling 350 grams of heavy cream 125 grams of butter 1 teaspoon of vanilla 1 tablespoon of brandy 375 grams of crushed hazelnuts 1 teaspoon of cinnamon 1 teaspoon of cloves 325 grams of honey 3 egg yolks, lightly beaten 300 grams sugar 1 tablespoon sugar 1 tablespoon grated lemon zest 3 egg whites 1 tablespoon grated orange zest 750 grams yellow raisins (optional)
Preparation
Put 750 grams of flour in a large bowl. Add salt, sugar, butter, eggs, sour cream, yeast and mix well. Add the rest of the flour and stir until the mixture no longer sticks to the sides of the bowl. Knead the dough until elastic (about 10 minutes) If necessary, add more flour. Place everything in a greased bowl, cover with a baker's cloth or towel. Leave the dough to double in volume for about an hour in a warm place.
TrimIncorporate the cream with the butter and pour in the hazelnuts. Add honey, sugar, grated lemon and orange zest, vanilla, brandy and cinnamon. Add 1 tablespoon of sugar to the egg whites and beat until stiff. Fold the egg whites into the nut mixture. Put aside. Roll out the dough on a lightly floured cloth to a thickness of 5mm. Spread the nut mixture over the dough. Sprinkle the raisins over the nuts. Roll it up as for a garnished donut, taking care to leave the seam underneath. Place in a baking dish for bread, buttered beforehand. Make holes in the top with a fork in several places. Cover with a cloth and set aside in a warm place to let the dough rise for 45 minutes. brush with egg yolks. Bake in an oven at 160 degrees Celsius for about an hour. Remove from the oven and let cool for 10 minutes before removing the Potica from the dish to cool completely on a wire rack.

Gibanica

Ingredients
700 g of thick brick pastry sheets, 500 g of feta, 250 g of "kajmak" (then, it does not exist at home, so use heavy cream), 6 eggs, 10 cl of oil, ½ liter sparkling water, salt
Preparation
Crumble the feta and the kajmak (fresh cream) in a large bowl and add the rest of the ingredients. Mix well. Butter a baking dish. Place a pastry sheet on it, leaving the edges of the sheet sticking out of the dish. Take a second pastry sheet, place it in the salad bowl and wait a few moments for the pastry sheet to soak up the preparation. Take the leaf out of the bowl and place it in the dish, crumpling it a little. Renew as long as you have leaves and preparation, placing the leaves next to each other.

A special drink: Cockta is a Slovenian drink with a name, taste and appearance similar to Coca-Cola (contains no caffeine or phosphorus. It is made from a mixture of eleven plants including rose hips.)